If you have ever dreamed of a breakfast that is both hearty and comforting, your morning just got a whole lot better with this Easy Egg Hashbrown Casserole Recipe. This dish brings together fluffy eggs, crispy hashbrowns, melty cheese, and a medley of veggies (plus optional savory ham or sausage) into one beautiful, golden-baked casserole. Whether you’re feeding a family or prepping for a brunch gathering, this casserole is a guaranteed crowd-pleaser that requires minimal effort but delivers maximum flavor and warmth.
Ingredients You’ll Need
Getting started with this recipe is a breeze because it uses simple, wholesome ingredients that each play a crucial role in building layers of texture and taste. From the tender hashbrowns that form the base to the rich combination of cheeses and delicate seasoning, every item is thoughtfully chosen.
- Frozen shredded hash browns (30 ounces): Thaw and drain them well for the perfect crispy-soft foundation.
- Large eggs (8): Eggs provide structure and richness, making the casserole wonderfully fluffy.
- Whole milk (1 cup): Adds creaminess to the egg mixture, keeping the texture moist and tender.
- Shredded cheddar cheese (1 cup): Sharp and flavorful, it gives a bold cheesy punch.
- Shredded mozzarella cheese (1/2 cup): Melts beautifully to lend a lovely stretch and gooeyness.
- Diced cooked ham or cooked breakfast sausage (1/2 cup, optional): Adds a savory, meaty note to complement the veggies and cheese.
- Diced onion (1/2 cup): Sautéed for sweet and aromatic undertones.
- Diced bell pepper (1/2 cup): Provides freshness, color, and a subtle crunch.
- Melted butter (2 tablespoons): Enhances richness and helps blend the flavors seamlessly.
- Salt (1 teaspoon): Essential for balancing and boosting flavors.
- Black pepper (1/2 teaspoon): Adds gentle heat and depth.
- Garlic powder (1/2 teaspoon): Brings a warm, savory aroma without overpowering the dish.
How to Make Easy Egg Hashbrown Casserole Recipe
Step 1: Prepare Your Oven and Dish
Begin by preheating your oven to 375°F, which ensures that’s it’s perfectly heated by the time your casserole is ready to go in. Grease a 9×13-inch baking dish thoroughly to prevent any sticking and to achieve those irresistibly crispy edges that make this dish so special.
Step 2: Layer the Hashbrowns
Spread the thawed and well-drained hash browns evenly across the bottom of your baking dish. This layer acts as the hearty base, soaking up the egg mixture and baking into a golden, slightly crispy crust that you’ll look forward to with every bite.
Step 3: Sauté the Vegetables
In a skillet over medium heat, gently sauté the diced onion and bell pepper in a bit of butter or oil for 3 to 4 minutes until they are tender and aromatic. This quick step awakens their natural sweetness and softens their texture so they meld beautifully into the casserole.
Step 4: Mix the Egg Mixture
In a large mixing bowl, whisk together the eggs, whole milk, melted butter, salt, black pepper, and garlic powder until everything is smooth and combined. This blend is the body that holds the casserole together, infusing every bite with creamy, savory goodness.
Step 5: Combine Ingredients
To your egg mixture, stir in the sautéed vegetables, shredded cheddar and mozzarella cheeses, and the optional diced ham or cooked breakfast sausage for added heartiness. This combination ensures every spoonful has a perfect balance of flavors and textures.
Step 6: Assemble and Bake
Pour the egg and cheese mixture evenly over the hashbrowns in the baking dish. Gently press down with a spatula to make sure the ingredients are well distributed, which helps the casserole cook evenly. Bake for 40 to 45 minutes until the center is set and the top turns a light, inviting golden brown. Let it rest for about 5 to 10 minutes before slicing to allow the casserole to firm up and make serving a breeze.
How to Serve Easy Egg Hashbrown Casserole Recipe
Garnishes
A sprinkle of fresh chopped chives or parsley is a perfect way to add a pop of color and a hint of fresh flavor. You could also add a dollop of sour cream or a scattering of extra shredded cheese right before serving for an indulgent touch.
Side Dishes
Pair this hearty casserole with a simple green salad dressed in a light vinaigrette for balance or serve alongside fresh fruit to bring a juicy sweetness to your breakfast or brunch plate. For a fuller meal, crispy bacon or sausage links complement it beautifully.
Creative Ways to Present
Try turning this casserole into individual portions by baking it in muffin tins for easy grab-and-go breakfast bites. You could also layer it with sautéed mushrooms or spinach for a delightful twist that adds both nutrition and flavor complexity.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the casserole tightly with plastic wrap or transfer it to an airtight container. Store leftovers in the refrigerator for up to 4 days—perfect for quick reheats or a second helping the next day.
Freezing
This casserole freezes beautifully. Place fully cooled portions or the entire dish in freezer-safe containers or wrap tightly with aluminum foil. It will keep for up to 2 months, making it a lifesaver for busy mornings or unexpected guests.
Reheating
Reheat your leftover casserole in the oven at 350°F until warmed through to maintain its crispy edges. For convenience, microwave slices on medium power for 1 to 2 minutes, checking to avoid overcooking, ensuring it stays moist and delicious.
FAQs
Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely! Just be sure to shred and parboil them first to remove excess moisture and ensure they cook evenly in the casserole without making it soggy.
Is there a vegetarian version of this Easy Egg Hashbrown Casserole Recipe?
Yes, simply omit the ham or sausage and consider adding extra vegetables like mushrooms, spinach, or zucchini to keep it flavorful and hearty.
Can I prepare this casserole the night before?
You sure can. Assemble it, cover tightly, and refrigerate overnight. Bake it fresh in the morning, adding about 10 extra minutes to the baking time if starting cold.
What kind of cheese works best in this casserole?
Cheddar and mozzarella are classic choices for their balance of flavor and meltability. Feel free to experiment with pepper jack or Monterey jack for a different taste profile.
How do I prevent the casserole from being too watery?
Drain and thoroughly thaw your frozen hashbrowns to remove excess moisture. Also, cooking the vegetables beforehand helps reduce water content that might otherwise make the casserole soggy.
Final Thoughts
This Easy Egg Hashbrown Casserole Recipe has been such a beloved staple in my kitchen because it’s incredibly forgiving and endlessly adaptable while delivering a cozy, fulfilling breakfast everyone loves. Give it a try—you might just find your new go-to brunch or weekend morning treat that feels both special and effortless at the same time.
Print
Easy Egg Hashbrown Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Easy Egg Hashbrown Casserole is a comforting and hearty breakfast dish perfect for family mornings or brunch gatherings. Featuring crispy hash browns baked with fluffy eggs, melted cheddar and mozzarella cheeses, sautéed onions and bell peppers, and your choice of ham or breakfast sausage, this casserole is both satisfying and flavorful. Simple to prepare and bake, it offers a delicious way to start your day with a cheesy, protein-packed meal.
Ingredients
Main Ingredients
- 1 (30-ounce) bag frozen shredded hash browns, thawed and drained
- 8 large eggs
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons melted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Vegetables
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
Optional Protein
- 1/2 cup diced cooked ham or cooked breakfast sausage
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375°F and grease a 9×13-inch baking dish to prevent sticking.
- Arrange Hash Browns: Spread the thawed and drained shredded hash browns evenly into the prepared baking dish, creating a base layer.
- Sauté Vegetables: In a skillet over medium heat, add a small amount of butter or oil and sauté the diced onion and bell pepper for 3 to 4 minutes until softened and fragrant.
- Mix Egg Mixture: In a large bowl, whisk together the eggs, whole milk, melted butter, salt, black pepper, and garlic powder until fully combined and smooth.
- Combine Ingredients: Stir the sautéed onions and bell peppers into the egg mixture, then add shredded cheddar, mozzarella cheeses, and the optional diced ham or sausage if using. Mix well to incorporate all ingredients.
- Assemble Casserole: Pour the egg and cheese mixture evenly over the hash browns in the baking dish. Gently press down to ensure the mixture is evenly distributed and the hash browns are coated.
- Bake: Place the dish in the preheated oven and bake for 40 to 45 minutes or until the center is set and the top is lightly golden brown, indicating it is fully cooked.
- Rest and Serve: Remove from oven and let the casserole rest for 5 to 10 minutes to firm up before slicing. Serve warm and enjoy.
Notes
- Ensure the hash browns are fully thawed and well-drained to avoid excess moisture in the casserole.
- For variety, you can substitute the ham or sausage with cooked bacon, turkey sausage, or sautéed mushrooms.
- Leftovers refrigerate well for up to 4 days and reheat easily in the microwave or oven.
